Total Calories: 173
Melt butter or margarine in saucepan add onion and scallions. Cook, stirring, until wilted. Add vermouth and simmer 5 minutes. Add tomatoes, salt and pepper simmer 10 minutes. Add cream, stirring occasionally cook over moderate heat until thickened, about 10 to 15 minutes. Add anise-flavored extract or anise seeds (optional). Serve this sauce hot with the Hot Fish Mousse.